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Kaas van die week: Uplands Cheese’s Pleasant Ridge Reserve

Kaas van die week: Uplands Cheese’s Pleasant Ridge Reserve


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Cheese of the Week is 'n weeklikse funksie op The Daily Meal, gebaseer op die kundigheid van internasionaal bekende kaaskenner en -konsultant Raymond Hook. Wat hierna volg, is gebaseer op 'n onderhoud met Hook.

Wil meer he? Klik hier vir die kaas van die week skyfievertoning.

Pleasant Ridge Reserve, vervaardig deur Uplands Cheese in Wisconsin, is op 'n traan. Die afgelope tien jaar het dit die Amerikaanse kaasgenootskap se "Best in Show" -toekenning drie keer tydens hul jaarlikse kompetisie gewen, mees onlangs in 2010, wat werklik verstommend is omdat daar gemiddeld meer as 1 400 kase aangegaan word die kompetisie. Dit word beskou as die Oscars van die kaaswêreld, en Pleasant Ridge Reserve was die afgelope dekade Meryl Streep.

So, wat maak hierdie kaas so lekker? Hierdie kaas in Alpynse styl begin met die gras. 'Hierdie koeie vreet net vars gras,' het Hook gesê. "Hulle kan slegs van Mei tot Oktober in die weiding wei, en selfs as die weer nie goed is nie, verkoop hulle die melk in plaas daarvan om kaas daarmee te maak." Gedurende die hoogseisoen kan 'n bondel tot byna tagtig wiele kaas van 10 pond per dag lewer, maar sommige seisoene word minder kaas geproduseer as die omstandighede nie perfek is nie.

Die kaas word verouder in rypwordkamers wat in die roomys ingebou is, waar hulle verskeie kere per week met pekel gevryf word om die ontwikkeling van goeie bakterieë aan te moedig. Elke bondel moet 'n ander tydperk verouder voordat dit gereed is om geëet te word, maar sekere wiele word langer as 'n jaar gehou en verkoop as 'Extra Aged'.

Hook beveel egter aan om by die tradisionele weergawe te bly, want dit gaan oor alles wat u in 'n koeimelkkaas wil hê. 'Hierdie kaas is so vol nuanses, dit is verstommend,' het Hook gesê. "Dit is ferm en ryk, en jy kan die weidingsgeure van gras en veldblomme proe. Daar is 'n sweempie neut en geroosterde graan, en note van vrugte en kruie."

Alhoewel dit vir kook gebruik kan word, sal Hook dit nie aanbeveel nie (dit is die beste op sy eie). Hy beveel aan om dit te kombineer met 'n robuuste, hoë tannien, alkoholiese rooi met blomme, soos Sassella's La Castellina di Fojanini, 'n nebbiolo uit Lombardy, of 'n nie te hopige Belgiese witbier of IPA, soos Lagunitas IPA.


Aangename Ridge Reserve Kaas

Pleasant Ridge Reserve het talle gesogte toekennings ontvang. Mees onlangs is Pleasant Ridge Reserve toegeken Best of Show by die 2005 American Cheese Society konferensie, 'n lof wat dit vir die tweede keer gewen het nadat dit toegeken is Beste van vertoning in 2001 ook. Boonop is Pleasant Ridge Reserve genoem Amerikaanse kampioen by die Amerikaanse kampioenskap 2003 kaaswedstryd. Pleasant Ridge Reserve is die enigste kaas wat albei nasionale kompetisies ooit gewen het.

Pleasant Ridge Reserve is 'n oorspronklike kaas wat geïnspireer is deur plaaskaase uit die alpiene provinsies van Suidoos -Frankryk. Die verouderingstegnieke wat hulle gebruik, is oorspronklik ontwikkel in die Middeleeue toe kase soortgelyk aan Pleasant Ridge Reserve in kalkgrotte verouder is en gereeld met 'n pekeloplossing gewas word. Deur die skil te was, hou dit vry van ongewenste mikrobes en lewer dit 'n verskeidenheid aangename geure. Vanweë die tydrowende handwerk wat betrokke is, word hierdie praktyk vandag selde gebruik.

Na ongeveer vier maande in die verouderingskamer, is Pleasant Ridge Reserve gereed om u smaak te behaag. Dit sal aanhou verander en variasies in sy smaak ontwikkel namate dit verder verouder.


'Vir ons is die kaas 'n vakman vanweë die mense wat dit maak. Ons kaasmakers hanteer elke kaas wat ons maak versigtig. Daardie kase word met ringe vasgemaak en gesout, daagliks gedraai en liefdevol verpak vir ons verbruikers, alles met die hand. Tydens elke stap van die proses inspekteer die makers elke wiel noukeurig en evalueer en voorsien in die behoeftes daarvan, met behulp van die kennis wat hier en elders opgedoen word om hul besluite te lei. Die term ambagsman moet toegepas word op almal wat diep en persoonlik omgee vir die produk wat hulle maak. ” -ERIC GLASGOW, mede-eienaar, The Grey Barn and Farm, Chilmark, Massachusetts

ANDY HATCH AND SCOTT MERICKA, UPLANDS CHEESE COMPANY

Uplands Cheese Company, in die golwende heuwels van die suide van Wisconsin, is geleë in die hartjie van 'n ryk en groot Amerikaanse kaasmaakstreek. Maar die melkboerderypraktyke wat die bekroonde kase van die Uplands produseer, het honderde kilometers ver in Vermont ontstaan, waar rotasieweiding aan die koeie in die laat 1980's bekendgestel is. Die stigters van Uplands Cheese was een van die eerste boere in die land wat die praktyk aangeneem het om hul melkkudde te voer. Hierdie baanbrekers van kaaswese het die rou, grasgevoerde melk verander in tradisionele harde kaas in die Alpe-styl, die voorlopers van die huidige Pleasant Ridge Reserve-die mees bekroonde kaas in die Amerikaanse geskiedenis.

Pleasant Ridge Reserve en Rush Creek Reserve van Uplands Cheese

Uplands se huidige eienaars, die skeppers van Pleasant Ridge Reserve, het op die plaas kom werk nadat hulle melkboerdery en kaasmaak bestudeer het-Andy Hatch aan die Universiteit van Wisconsin-Madison en Scott Mericka aan die Warren Wilson College in Asheville, Noord-Carolina. Die twee mans, saam met hul gesinne, het Uplands Cheese in 2014 gekoop, terwyl Mericka toesig hou oor die skuur, terwyl Hatch die roomysbedryf bestuur, wat net twee kase uitmaak. Pleasant Ridge Reserve, vervaardig volgens die tradisie van Gruyère en Beaufort, word slegs van Mei tot Oktober gemaak, en Rush Creek Reserve, 'n ryk, sagte ronde toegedraai in spar, word eers in die herfs gemaak. "Ons loop die koord van 'n werklik seisoenale onderneming, en probeer voorraad in die een hand balanseer en die ander hand in kontant," sê Hatch. 'Ons dobbel elke somer ongeveer 'n miljoen dollar, maak kaas en gooi dit weg totdat dit die volgende jaar se inkomste word. Dit sorg vir 'n baie hardwerkende somer, en as dit goed gegaan het, 'n baie tevrede winter. "

Hatch, 'n inwoner van Wisconsin wat nie in die suiwelbedryf grootgeword het nie, bly nou verbonde aan die mense en hulpbronne van die University of Wisconsin's College of Agricultural and Life Sciences, veral die Center for Dairy Research, wat hy ''n nasionale skat' noem. ” Die ligging van die plaas, relatief naby Madison, die hoofstad van die staat, gee hom toegang tot die politieke kant van die staat se dagboekbedryf. "Ons is 'n baie klein produsent, maar ons sit aan tafel wanneer ons iets moet leer of ons gedagtes moet bekend maak," sê Hatch. 'Mense in die suiwelbedryf in Wisconsin is geneig om baie samewerkend en vrygewig te wees, en niemand sluit ons uit die gesprek uit nie, omdat ons ons koeie wei en rou melk en natuurlike skilpe gebruik. Die meeste ouens het so grootgeword en respekteer dit. ”

Ambachtelike kaasmakers regoor die land noem die belangrikheid daarvan om met 'n gemeenskap verbind te wees, en Hatch en Mericka is geen uitsondering nie. Baie kaasmaakbedrywighede is in afgeleë, plattelandse gebiede, en om bure te hê - selfs al is hulle nie hier nie - wat ook boer en kaas maak "maak 'n wêreld se verskil, beide vir die vind van nuwe oplossings vir sakeprobleme en om gevoelens van ondersteuning in die te midde van die moeilikste omstandighede, ”sê Hatch. 'Net 'n bier drink by 'n kroeg langs 'n man wat ook sy hele middag geblaas het om 'n bevrore misstrooier reg te maak, voel dit minder geïsoleerd.' Uplands deel toerusting en oeswerk met 'n paar boere in die omgewing en konsolideer palletversendings met 'n paar ander plaaslike kaasmakers. 'Dit help om almal se koste laag te hou,' sê hy.

Hatch maak ambagsame kaas wat deur turofiele gewaardeer word, maar in ooreenstemming met sy midde-westelike wortels, volg hy 'n pragmatiese, eerder as esoteriese en aanbiddende benadering tot die landboubeweging van die plaas tot tafel, 'slow foods'. 'Daar is baie belangrike ekonomiese en ekologiese redes om volhoubare landbou te ondersteun, maar ek dink die bewys moet ook in die poeding wees,' sê hy. 'Dit kan wees dat die meer vernietigende elemente van die moderne landbou uiteindelik deur regulering uit die weg geruim sal word, maar as dit ons met voedsel gee wat ewe verantwoordelik en vervelig is, sal niemand geïnspireer word nie en dit sal verdor.' Uiteindelik sê hy, 'boerdery en kos moet verantwoordelik wees, maar dit moet ook vreugdevol wees. Ek dink dit is hoekom weiding van melkbeeste so belangrik is. Dit is beter vir die klimaat en vir die grond, water en diere, maar dit produseer ook baie sublieme kaas. Dit is 'n wen-wen-wen. "

'Wat my eindeloos opwind, is om met ander kaasmakers saam te werk en mense aan te moedig om agteruit te gaan. Om werklik na tradisionele metodes te kyk, kyk na wat hulle gedoen het, kyk na die hulpbronne wat hulle in die hand gehad het, en probeer regtig om die meeste daarvan te benut. Ek voel asof die volgende stap vir Amerikaanse kaasmakers is om op te hou om kaas te probeer maak wat ander mense maak. As u regtig kyk na wat uniek en spesiaal is aan hul spesifieke melk en hul spesifieke situasie, en wat hul melk die beste doen, in plaas daarvan om dit te probeer omskep in iets wat dit nie is nie. Om te sien wat dit op sigself is. ” -RACHEL FRITZ SCHAAL, mede-eienaar, Parish Hill Creamery, Westminster West, Vermont

JESSICA EN JEREMY LITTLE, SOET GRASMELK

A t Sweet Grass Dairy in die historiese Thomasville, Georgia, Jessica en Jeremy Little se Jersey -koeie wei 365 dae per jaar op gras. Die ryk melk van die kudde word gemaak van bekroonde ambagshase, insluitend dubbelroom, Camembert-styl Green Hill aardse, maar sagte Asherblou en halfsagte, natuurlik geskilde Thomasville Tomme — die heel eerste kaas wat die roomys in 2002 vervaardig het. het 'n Franse kaasmaker gehuur om twee maande na Georgië te kom om ons meer te leer oor kaasmaak, 'sê Jessica. 'Hy kom uit die bergstreek van die Pyreneë-waar kaas in die styl van kaas kom-so dit was 'n goeie plek om te begin. Die tweede kaas wat by die rooster gevoeg is, was Green Hill, wat Sweet Grass Dairy se vlagskip -kaas geword het. "Dit is so 'n goeie voorstelling van ons ryk, botteragtige, grasagtige en sampioenagtige melk," sê sy.

Die sade van Sweet Grass Dairy is in 1993 geplant, toe Jessica se ouers-haar pa 'n vierde geslag melkboer-hul konvensionele suiwelbedryf na 'n wisselweidingsmodel oorgeskakel het. 'Byna onmiddellik wou my ma die verhaal vertel van die hoë kwaliteit en smaak van die melk, gekombineer met die gesondheid en lewensduur van die koeie,' sê Jessica. Kaasmaak het die gesin se verhaalplatform geword en die boodskap oorgedra van "menslike veeteelt, regeneratiewe landbou en die belangrikheid om die oorsprong van ons voedsel te verstaan." Jessica en Jeremy, wat op universiteit ontmoet het, is genooi om in 2002 by die onderneming aan te sluit en drie jaar later die roomys te koop. "Ons het sedertdien probeer om 'n impak op ons gemeenskapsgebied en die nywerheid te maak," sê Jessica.

In die vroeë dae het Sweet Grass nie veel mededinging gehad nie. Alhoewel landbou 'n lang geskiedenis in die suide het, is kaasmaak 'n meer onlangse ontwikkeling daar as in ander dele van die land voor verkoeling, maar daar was geen manier om kase koud te hou tydens die verouderingsproses nie. 'Dit was 'n baie aangename reis om die opkoms van die plaas-tot-tafel-beweging in die Suide te sien,' sê Jessica. Langs die pad het die Littles deur die land gereis om ander kaasmakers te besoek, "leer oor bloukaas by Point Reyes, kyk na sagte rypwordende koeler ontwerp by Vermont Creamery, praat oor houtrakke met Brian Fiscalini by Fiscalini Farms 'n dieper begrip van die wetenskap van kaasmaak by Jasper Hill, en meer te wete oor die belangrikheid van affinasie op Uplands. ” Nadat sy die ondersteuning en mentorskap van die kaasmaakgemeenskap ervaar het, voel sy en Jeremy dat dit nou hul plig is om jong kaasmakers in hul streek te help.

As deel van die poging is die Littles lede van die Southern Cheese Guild, waarmee Jessica se ma in die vroeë dae betrokke was. Die eerste groep het uiteindelik ontbind, maar in 2018 herorganiseer en is nou 'n lewendige organisasie sonder winsbejag. "Deur uitreik en opvoeding help ons kaasmakers en hul kaasverhale om te 'versprei'," sê Jessica. 'Ek dink dit is moeilik vir landelike kaasmakers as ons so ver van die groot stede is om met kliënte te kommunikeer. Ons benodig kaaswinkels om ons stories te vertel en wat elke ambagsmaas so spesiaal maak. Ons het nie groot bemarkings- en openbare betrekkingsbegrotings nie, so ons is afhanklik van die mond tot mond. Ons werk hard daaraan om sterk verhoudingsverhoudings te hê en sal ook voortgaan om vriendskappe met ons kleinhandelvennote te kweek. ” The Littles skakel ook direk met verbruikers in die middel van Thomasville, waar hul gewilde kaaswinkel en restaurant deel uitmaak van 'n ondersteunende gemeenskap van ambagsmanne en vervaardigers. "Die winkel gee ons die geleentheid om nuwe projekte uit te probeer en goeie terugvoer te kry," sê Jessica. Gevra om haar gunsteling Sweet Grass Dairy-kaas te noem, sê sy dit is soos om haar te vra om 'n gunstelingkind te kies, maar sy erken dat sy veral lief is vir Green Hill vanweë haar liefde vir sagte ryp kaas. Vir Jeremy, wat 'so lief is vir alle blou kase', is dit Asher Blue. "Ons eet waarskynlik meer Thomasville Tomme as enigiets vanweë sy veelsydigheid," gaan Jessica voort. "Ons kinders maak quesadillas, gegrilde kaasbroodjies en mac en kaas daarmee."

Volgende vir Sweet Grass Dairy is die voltooiing van 'n nuwe kaasaanleg, wat die Littles en hul span na verwagting hierdie herfs gaan beset. Die projek is weens die pandemie vertraag, maar Jessica hou vol dat die uitdagings wat die koronavirus bied, werklik voordelig was. 'Ek dink ons ​​sal 'n beter onderneming wees as dit alles verby is,' sê sy. "Ons sien uit na 'n robuuste navorsings- en ontwikkelingsprogram en die vermoë om meer handgemaakte kase veilig en konsekwent te maak."

“Sukses vir die Amerikaanse vervaardiger van kaas word byna geheel en al bepaal deur sy of haar vermoë om 'n unieke kaas te maak wat baie lekker en van die hoogste gehalte is, en dit dus onderskei van ander op die mark. Die hoofdoel is om 'n kaas te maak met komplekse, unieke en onvergeetlike geure - dikwels verteenwoordigend van 'n geografiese omgewing. Om hierdie eienskappe te bereik, beteken dikwels dat u terugkeer na die basiese beginsels van kaasmaak, wat realisties beteken dat baie van die meganisasieproses verwyder word en baie belê word in melkgehalte, geskoolde arbeid en ander produksiekoste. ” -KATE ARDING, kultuur medestigter, kaasmakery-konsultant en mede-eienaar van Talbott & amp; Arding Cheese and Provisions, Hudson, New York

STEVE BURGER EN SARAH WIEDERKEHR, WINTER HILL PLAAS

C verloor in myl, maar 'n wêreld weg van etos van die middestad van Freeport se uitgestrekte L.L. Bean -kampus, beslaan Winter Hill Farm 55 hektaar permanent bewaarde Maine -landbougrond. Sy huidige bestuurders is Steve Burger en Sarah Wiederkehr, wat 'n kaasmaak -tradisie voortgaan wat in 2004 gestig is deur 'n paar afgetrede onderwysers wat die plaas besit het. In die rollende weidings onder die skure op die heuwel en die plaashuis waar Burger en Wiederkehr saam met hul twee kinders woon, wei skaars Randall -beeste langs Jersey -koeie, hul melk word in gebottelde, ongepasteuriseerde volmelk en jogurt, asook nege verskillende kase, waarvan twee American Cheese Society -toekennings gewen. Burger bestuur die koeie terwyl Wiederkehr die kaasmaker is, hoewel dit nie haar plan was toe die egpaar in 2011 van Kalifornië na Maine verhuis het om Winter Hill Farm te bestuur nie. "Sy sal op en af ​​sweer dat sy nooit 'n kaasmaker wou wees nie," sê Burger. 'Ek wens dat sy sou ophou om na haarself as 'n huiwerige amateur te verwys en erken dat sy regtig goed daarmee is.

In Kalifornië, waar hulle op 'n klein boerdery gewoon het, het Burger 'n paar Jersey -koeie en Oberhasli -bokke gemelk, en Wiederkehr het kursusse in voedselsisteme en agro -ekologie aan die Stanford -universiteit aangebied, en eksperimenteer met kaasmaak in die plaashuis se kombuis. "Toe die geleentheid ontstaan ​​om die bedrywighede op die Winter Hill Farm oor te neem, het ek gedink dit is 'n perfekte idee om na Maine te gaan om koeie te melk en 'n klein boerdery te bedryf," sê Burger. "Sarah was twyfelagtig, maar ek het haar op een of ander manier oortuig dat haar tuisvaardighede maklik sou vertaal."

Met 'n gevestigde inkomstestroom uit gebottelde melk en jogurtverkope, kon Winter Hill Farm floreer terwyl Wiederkehr kaasresepte ontwikkel het, wat haar vaardighede as opgeleide wetenskaplike kombineer met die intuïsie wat volgens haar steeds haar proses lei. Dit was toevallig om varke op die plaas te bring. "Ons Berkshire -varkvleis het vinnig 'n reputasie gekry as een van die lekkerste varkvleis wat beskikbaar was - ons geheim was die hoeveelheid kaasmislukkings waarop ons varke gereeld geëet het," sê Burger. 'Ek sê graag:' Slegte kaas is gelyk aan goeie varkvleis. '"Winter Hill Farm se eerste twee kase was Frost Gully en Tide Line, albei rondes in Camembert-styl gemaak van dieselfde basiese resep. Tide Line verskil deurdat dit 'n laag groenteas bevat wat deur die middel loop en die kaas bedek. Daarna kom twee verouderde roumelkkase met natuurlike skilpe: Everett's Tome, 'n kaas in 'n tomme-styl wat doelbewus verkeerd gespel is as 'n huldeblyk aan Everett Randall, die 'vader' van Randall-beeste en Bradbury Mountain Blue, die kaas waarop Wiederkehr die trotsste is. ' Bradbury was die mees uitdagende kaas wat ontwikkel is - dit het twee jaar geneem voordat ek tot die punt gekom het dat ek altyd tevrede was daarmee, ”sê sy. 'Dit het nog nooit 'n toekenning gewen nie, maar die terugvoer wat ons van ons kliënte, van kaaswinkels en van kompetisiebeoordelaars gekry het, beteken vir my soveel. As iemand vir jou sê dat dit die beste blou is wat hulle ooit geproe het, voel jy asof jy iets reg doen. ”

Terwyl Wiederkehr kase gemaak het, fokus Burger op die verhoging van melkproduksie deur verbetering van kudde en weiding. Maar teen 2018 het die vraag na kase die melkvoorraad van die plaas oortref. "In plaas van ons eie kudde uit te brei, was ons gelukkig om melk by die Milkhouse in Monmouth, Maine, te kon koop," sê Burger. "Hulle organiese Jersey -kudde word op dieselfde manier bestuur as die Winter Hill -kudde, wat neerkom op melk wat naatloos meng in ons kaasmaak, 25 persent van die melk wat ons in kaasproduksie gebruik, kom uit die Milkhouse."

Burger het die aktiewe kaasmaakgemeenskap van Maine, wat bestaan ​​uit byna 100 gelisensieerde roomys wat versprei is oor die landelike deel. "Mense in Maine is bereid om hul bure te ondersteun en wil deelneem aan 'n plaaslike ekonomie, wat hom toelaat vir 'n florerende plaaslike voedseltoneel," sê hy. "Hier word kaas van wêreldgehalte op so 'n klein skaal vervaardig dat niemand van buite die staat weet dat dit bestaan ​​nie." Nadat die pandemie die verkoop aan restaurante gestaak het, werk hy en Wiederkehr saam met ander boere, bakkers en vervaardigers om 'n selfbediende plaas op te sit en die temperatuur in hul grotte te verlaag om die verouderingsproses van die wiele te vertraag. "Terselfdertyd het ons besef dat mense melk en jogurt wil hê - soveel jogurt," sê Burger. “Ons kon skaars byhou.”

Benewens die beste kaas, het Maine ook die grootste aantal brouerye per capita in die land, en samewerking tussen brouers en ander vervaardigers is algemeen. Winter Hill Farm se gereelde vennote met Maine Beer Company van Freeport, wat die kase saam met hul biere aangebied het vir pandemiese afhaal. 'N Valentynsdag -kombinasie met Portland Foundation Brewing bevat Frost Gully met 'n suur framboosketel, 'n paar Burger kan vergelyk word met "jou gunstelingbrood uit die oond gesny in botter en frambooskonfyt." Op 'n vraag van Allagash Brewing Company in Portland om 'n bier-gewaste kaas te maak wat die brouery in hul proelokaal kan verkoop, het Wiederkehr vorendag gekom met haar gunsteling kaas: Terzetto, 'n gepasteuriseerde ronde wat met Allagash Tripel gewas is en ses weke oud is. 'Het u al ooit 'n proelokaal binnegekom met die verwagting dat u bier sou ruik, maar die vreugdevolle vuil voete ruik? Dit was ’n probleem,” sê Burger. 'Die oorspronklike was 'n baie sagter, ooiy-gooey, eet-dit-met-'n-lepel ronde wat pure onwrikbare vreugde was-en dit het tot in die hemel gestink. Dit was 'n treffer by Allagash, maar na 'n paar maande het ons die resep verander - 'n groter vormformaat, 'n langer ouderdom - wat albei van sy vreugdevolle geur beroof het en dit 'n aanvaarbare gas in die proelokaal gemaak het. Hy hoop nog steeds dat Wiederkehr eendag die stinkende oorspronklike sal terugbring. Miskien kan dit 'n waarskuwingsetiket bevat: die lekkerste in die buitelewe van Maine.


Rush Creek -reservaat

Om die vervaardiging van Rush Creek Reserve -kaas te verstaan, is dit belangrik om die bedrywighede van sy produsent, Uplands Cheese, in Dodgeville, WI, te waardeer.

Die melkboerdery melk sy koeie seisoenaal terwyl die diere op die weiding is en melk wat met gras gevoer word, produseer. Dit word gebruik om die Pleasant Ridge Reserve van die onderneming te vervaardig, 'n kaas in alpine styl wat slegs gedurende die somer beskikbaar is. As die weiding ophou groei, hou die platteland op om hierdie kaas te maak, alhoewel die koeie gemelk word tot omtrent Kersfees, wanneer die kudde vir die winter afgedroog word.

"Ons koeie produseer steeds melk in die herfs, hoewel dit nie uit die weiding kom nie," sê Andy Hatch, mede-eienaar van Uplands Cheese. 'Dit lyk voor die hand liggend om 'n ander kaaslyn te maak met hierdie melk, maar dit is ongewoon vir ons.

Dit is beslis niks nuuts om diverse kase met verskillende melkprodukte te maak nie. Dit gebeur al honderde jare in Europa, met harder, duursame kaas wat in die somermaande geproduseer is om die reis na die berg beter te kan weerstaan. In die winter was meer bederfbare sagte kaas beskikbaar by koeie wat nie so ver van bergweidings af gekom het nie.

Alhoewel die melk se karakter 'n belangrike rol speel in beide Pleasant Ridge Reserve en Rush Creek Reserve kase, neem dit baie maande se veroudering om die eienskappe wat inherent is aan grasgevoerde kaas te openbaar, nie anders as om sekere rooiwyne te verouder om die kompleksiteit te ontsluit nie.

"By die vervaardiging van Pleasant Ridge Reserve kom ons uit die melk se pad, wat sy karakter mettertyd openbaar," sê Hatch. "Met Rush Creek Reserve is ons meer proaktief om die geur uit die melk te lok deur verskillende rypingstegnieke te gebruik."

Met hierdie kaasvariëteit voer koeie hooi en die vetinhoud styg aansienlik gedurende die koue maande. Hierdie melk het 'n minder inherente geur as die somermelk, maar die rykdom daarvan dien as 'n doek waarop die kaasmaker smaak tydens rypwording kan skep. "Die twee kase is in daardie opsig teenoorgesteldes, so tegnies was dit 'n groot uitdaging om die sprong van die een na die ander te maak, ten minste aanvanklik," sê Hatch.

By Uplands Cheese lui die gesegde: Pleasant Ridge word in die veld gemaak, terwyl Rush Creek in die grotte geproduseer word.

Rush Creek se rypwordingstegniek bestaan ​​daaruit dat die kaas in 'n strook sparbas toegedraai word en in dieselfde pekelwater gewas word wat maande lank gebruik is om Pleasant Ridge ryp te maak. Dit help om 'n verskeidenheid giste, vorms en mikroflora op die skil te produseer.

Hatch vergelyk die melk wat gebruik word om Rush Creek met half en half te maak en die kaas self met hartige vla, aangesien dit 'n baie sagte, delikate tekstuur uitstraal met 'n hartige, ryk afwerking wat vergelyk word met vleis. Die geure kom uit die rypwordingstegniek van die skil.

Aangesien die kaas in die herfs geproduseer word en slegs in November en Desember beskikbaar is, word dit gewoonlik gedurende een sitting bedien en nie vir 'n lang tyd gestoor nie. Om hierdie kaas behoorlik te eet, word die boonste skil afgesny en die vla-sagte, sagte middel wat 'n pasta-agtige konsekwentheid het, blootgestel.

Dit kan met 'n lepel opgeskep word om alleen op te eet, of saam met vonkel- of droë witwyn. Die geur van Rush Creek is ook 'n aanvulling op vye en gesnyde vleis, en dit kan bo -op geroosterde brood en gebraaide aartappels geëet word.

"Dit maak 'n pragtige voorstelling, en die tekstuur voel toegeeflik," sê Hatch.

Behalwe dat dit in spesiale kaaswinkels verkoop is, is Rush Creek in 2015 ook vir die eerste keer op Uplands Cheese se webwerf beskikbaar gestel, maar dit moes verwyder word, aangesien dit binne ongeveer 'n week uitverkoop was.

"Ons probeer meer maak, maar aangesien hierdie variëteit net uit die melk van ons eie koeie gemaak word, is die produksie baie beperk," sê Hatch.
As gevolg van produksietyd, kan Uplands Cheese nie deelneem aan Rush Creek in die kaaskompetisies nie, wat hoofsaaklik in die lente en somer plaasvind.

Selfs sonder welverdiende toekennings, geniet hierdie kaas 'n kultusaanhang sedert sy debuut ses jaar gelede.


Soepel en ryk, maar ferm. Die mees komplekse kaas wat jy ooit per ongeluk 'n pond eet.

Vinnige feite

Land van oorsprong: Verenigde State
Melktipe/behandeling: Rou koei
Rennet tipe: Dier

Die smaak ervaring

'N Wonderlik komplekse kaas van Dodgeville, WI. Pleasant Ridge is ryk en hartig met aantekeninge van alles, van geroosterde haselneute tot gaar sampioene. 'N Kaas wat die hardcore wrongelnerd en die kaasnuweling kan liefhê.

Die storie

Pleasant Ridge is spesifiek gemodelleer na die Franse alpiene klassieke Beaufort. Die kaasmakers het die besluit geneem om 'n alpiene kaas te maak na uitgebreide navorsing oor hul eie eiendom en die geskiedenis van die wankelose streek in Wisconsin, waar Uplands Cheese Co.

Gebruikswenke

Waarmee pas PRR nie saam nie? Beste vriende met 'n paar hartige vleisgeregte soos Petit Jesu of Saucisson Sec. Probeer dit met 'n bietjie Riesling of Vin Juane vir 'n klassieke alpiene gevoel, of speel sy natuurlike soetheid met 'n lekker Manhattan.


Valparings: kaas

As ek dink aan herfskaas in Wisconsin, dink ek aan melkboere en kaasmakers wat aan die einde van die somer is. Herfs is die laaste druk vir kaasmakers soos Andy Hatch van Uplands Cheese om die laaste melk uit die eens weelderige vrugbare weidings wat nou begin bruin het, te druk.

Vir my is daar niks soos kaas gemaak van valgrasse nie. U kan die ingewikkeldhede van die somerson geniet, die soetheid van die nuuskoue, douagtige gras en die aardsheid van die verslete gronde.

Herfs is ook die tyd dat kaasmakers uit Wisconsin en regoor die land bymekaar kom en hul kuns by die American Cheese Society (ACS) -toekennings vier. Elke konferensie eindig met 'n hewige omstredenheidskompetisie. Ons het gesien hoe Roelli Cheese Co. in 2016 die beste in skou wen met sy Alpynse styl, Little Mountain. 'N Ander kaas wat sy stempel op die kompetisie afgedruk het, is Uplands Cheese's, Pleasant Ridge -reservaat. Pleasant Ridge was een van die eerste Wisconsin -kase wat 'n Best in Show gewen het en was een van die mees geëerde kase tydens die kompetisie.

Hierdie jaar het ons drie kase gekies wat baie goed in die kompetisie geplaas het. Die eerste kaas wat gekies is, is 'n oorspronklike uit Wisconsin genaamd The Robin from Deer Creek. Dit het die eerste plek in die Colby -kategorie verower. Die tweede kaas wat ons gekies het, is nog 'n jaarlikse wenner - Emmi Roth se GranQueso. Emmi Roth oorheers die afgelope tyd die toekennings met 'n verskeidenheid kase. Laastens het ons 'n kaas gekies waarmee ons 'n persoonlike verband het - Clock Shadow Creamery Quark met S.A. Braaii. Hierdie kaas het 'n tweede lint in sy kategorie gewen. Geniet dit!

Deer Creek Cheese - The Robin

Colby, 'n oorspronklike uit Wisconsin, is uitgevind in Wisconsin deur Joseph F. Steinwand. Baie mense dink aan Colby as verwisselbaar met sagte cheddar, maar tradisionele colby verskil van cheddar tydens die maakproses. Van die wei word by Colby afgetap nadat die wrongel gevorm is en die wrongel afgekoel word deur water of spoelwater by te voeg. Die kolwerige wrongel word dan heeltemal gedreineer en in vorms gedruk. Hierdie proses gee die tradisioneel gemaakte Colby sy kenmerkende krullerige tekstuur met 'n effens soet geur en effens sout afwerking.

Die Robin is geskep om hierdie Wisconsin -klassieke, op die tradisionele, handgemaakte manier, te bewaar. Dit het 'n ferm, maar oop lyf, 'n vars room smaak met 'n sout afwerking. Die Robin het 'n 1ste plek behaal tydens die 2017 American Cheese Society -kompetisie.

Drankies - Pilsners of Brown Ales, Island Orchard Pear Cider, Rogge whisky

Voedselparings - Wisconsin -klassieke - Grondboontjies, Nueske HAm, Usinger Somervors en botterskyfies of roggebraaiers met karwij.

GranQueso, geïnspireer deur 'n paar tradisionele Spaanse en Portugese kase, het 'n unieke geur. Dit het 'n baie ferm pasta met 'n ryk goue kleur en kleurvolle skil. Ongeveer 2 weke oud word die mandjie-geweefde skil gevryf met 'n unieke speserymengsel wat kaneel en paprika bevat. Alhoewel dit nie die binnekant van die kaas toedien nie, skep dit 'n duidelike en pragtige buitekant. Die geur van hierdie kaas is minstens ses maande oud en is effens pikant, met bruin botter, gesoute karamel, hazelnoot en 'n tikkie pynappel. Die ferm en effens droë tekstuur maak dit ook wonderlik om te marineer of te rasper.

Drankies- Sitrus IPA's of enige bier. Island Orchard Hopped Brut Reserve HArd Cider, Cream Sherry of Roja -styl wyne. Probeer hierdie ook met Scotch.

Voedselparings- Bedien met kweepeer- of peerblikkies, heerlik as tapaskaas bedien met olywe. Bedruip bietjie olyfolie en sjerrieasyn oor en bedek met songedroogde tamaties. Bedien op 'n crostini.

Clock Shadow Creamery - Quark w. S.A. Braai Chutney

Quark is baie algemeen in Duitssprekende lande en Noord -Europa en is 'n vars suiwelproduk wat uiteindelik in die VSA posvat. Oorspronklik gemaak as 'n suur kaas (sonder rennet). Clock Shadow se kwark word gemaak met 'n vegetariese stremsel. Sag, wit, romerig en effens tert, kwark is baie veelsydig en kan gebruik word in bak, of as smeer of dip. Die veelsydigheid word beklemtoon in die kombinasie van Clock Shadow's Quark met S.A. Braai se blatjang. Die soetigheid van die kaas, gemeng met die soet en pittige vrugte van die blatjang, is 'n bekroonde kombinasie van ACS.

Drankies- Shiraz, Cabernet of Zinfandel. Probeer dit met 'n Weiss -bier.

Voedselparings- Smeer op 'n crostini en bedek met 'n bietjie heuningkam uit die kam. Bedien vars saam met groente of prosciutto.


Rush Creek -produksie word gestaak deur onsekerheid oor die FDA -reël

Andy Hatch met een van sy eerste eksperimentele groepe van
Rush Creek Reserve op 20 Mei 2010. Die kaas was
amptelik vrygestel wat tot groot lof toe kom. foto deur
Jeanne Carpenter

Onsekerheid oor hoe die Amerikaanse voedsel- en dwelmadministrasie sal beslis oor 'n aantal hangende regulasies vir roumelkkaas, het sy eerste amptelike slagoffer geëis: Rush Creek Reserve by Uplands Cheese naby Dodgeville, Wisconsin.

In 'n e-pos aan professionele persone in die bedryf, het mede-eienaar en hoofkaasmaker Uplands, Andy Hatch, die hartseer nuus bekend gemaak dat hy nie Rush Creek hierdie jaar gaan maak nie.

Dit is 'n teleurstellende nuus, ek weet, en ons hoop dat dit nie permanent is nie. Food safety officials have been unpredictable, at best, in their recent treatment of soft, raw-milk cheeses, and until our industry is given clear and consistent guidance, we are forced to stop making these cheeses,” Andy said.

Andy added it’s not a decision he and his team came to easily. “Hopefully, our government officials will soon agree on how to treat traditional cheesemaking, and we can all return to the cheeses that are so important to us.”

So what would make one of America’s most awarded cheese companies stop production of a cheese that debuted four years ago to great acclaim and that the New York Times described as “fluent and satiny, with a rich, slightly grassy aroma and a mild flavor that hints of smoke and pork.”?

1. The FDA is currently reviewing the 60-day aging rule it imposed in 1949 on American cheesemakers making raw milk cheeses, with many academics speculating the rule will be increased to 90 or 120 aging days within the next year. For an excellent recap and history of how the current 60-day raw milk cheese rule came into being, check out this article by Bill Marler. Remember, Rush Creek Reserve is a raw milk cheese aged 60 days. It is patterned on the magnificent Vacherin Mont d’Or, of which I consumed an entire wheel at one sitting while in London on April 4. No regrets.

2. The newest focus of FDA food safety officials appears to be enforcement of non-toxigenic E.Coli levels in raw milk cheese. Unbeknownst to almost anyone in the industry, in 2010, the FDA changed the standard (see top of page 7) for non-toxigenic, E.Coli in raw milk from less than 10,000 to less than 10 MPN per gram. This happened even after the FDA’s own policy review team (see top of page 7) in 2009 suggested lowering it to only � MPN per gram in two or more subsamples or greater than 1,000 MPN per gram in one or more subsamples.” The FDA has begun to enforce this new policy by purchasing raw milk cheeses from distributors, testing them for pathogens, and then showing up at cheese factories for a 3-day investigative inspection. Every cheesemaker I talked to says it is virtually impossible to consistently produce a raw milk cheese with less than 10 parts of non-toxigenic E. Coli per gram. Goodbye, raw milk cheese.

3. Aging cheese on wooden boards may or may not be a dead issue. Two months ago, after a mid-level FDA bureaucrat declared the agency would no longer permit American cheeses to be aged on wooden boards, the entire U.S. cheese eating population erupted in an uproar that made the FDA back down just three days later. In Wisconsin alone, 33 million pounds of cheese are aged on wooden boards, including Rush Creek Reserve.

So to recap, between raw-milk aging rules, new pathogen policies, and the threat of whether the FDA is really backing down on the use of wooden boards, one of America’s great cheeses is no more. The death of Rush Creek Reserve should act as the canary in the coal mine for all American raw milk artisan cheeses, because just as our great American artisan cheese movement is in serious full swing, the FDA has basically declared a war on raw milk cheese.

P.S. Mind you, of course, the FDA pubicly insists they have nothing against raw milk cheese. At the American Cheese Society conference in Sacramento in July, a total of seven – yes seven – officials from the FDA politely attended a public luncheon after meeting privately with the ACS board of directors. Their fearless leader, Mike Taylor, FDA Deputy Commissioner for Foods and Veterinary Medicine, spoke to us industry professionals for 45 minutes at the luncheon. What he said can best be summed up with his opening words: “We are from the government and we’re here to help you.”


Exclusive! Andy Hatch’s Upland’s Experiment Hits Zingerman’s Deli in Limited Quantities

Upland’s Experiment photo by The House Mouse

Cheese lovers nationwide were devastated when cheesemaker Andy Hatch of Uplands Cheese Company decided to stop making his famous Rush Creek Reserve indefinitely. The spruce-wrapped, raw-milk cheese was the nearest we Americans had to the coveted French-style Mont d’Or and the thought of not having it on our holiday cheese boards was heartbreaking. When asked if he had anything else new in his cheese caves to make up for this terrible loss, Hatch’s stock answer has always been that he is experimenting with something new. After two years, the experiment seems to have paid off, even if it is in limited time. Presented in extremely limited quantities: Upland’s Experiment. Lees verder & rarr

Deel dit:

Soos hierdie:


2018 ACS CCP Exam – 150 Sample Questions

2018 ACS CCP Exam – 150 Sample Questions

July 19 – I have corrected the answers to questions 28, 86, 98, 103 and 169 – also there is no question 106.

In one week, you’ll be finished with this exam after a grueling six months of studying. If you need one more round of questions before the final week, here are 150 questions from every domain. (Again, wordpress and word don’t much like each other – I hoped I caught all the errors…)

Sample Question 1.) Which word best describes the texture of friable cheese?

Sample Question 2.) The moist reddish bacteria smear that helps ripen washed rind cheeses is:

  1. Penicillium candidum
  2. Brevibacterium linens
  3. Pekelwater
  4. Lactobacullus helveticus

Sample Question 3.) What type of culture grows better in higher Temperatures?

Sample Question 4.) The ideal temperature in aging caves, which allows proper aging pace keeps the rinds from cracking and warm enough for the cheese to mature while preventing spoilage, is:

Sample Question 5.) A microbial culture that performs fermentation is called a(n):

Sample Question 6.) Which cheese is not an example of a surface-ripened cheese?

Sample Question 7.) Which of the following would not be considered a defect?

  1. Discoloration of paste
  2. Bulging or Bloating
  3. Wrinkles on a Geotrichum rind
  4. Uneven interior consistency

Sample Question 8.) Acid flavor in a cheese can be the result of which of the following?

  1. Too much moisture
  2. Too little moisture
  3. Too much rennet
  4. Not enough Calcium Phosphate present

Sample Question 9.) Tyrosine crystals appear in cheese as the result of the breakdown of which of the following?

Sample Question 10.) The main flavor contributions in sheep’s milk are?

  1. Short and medium chain fatty acids
  2. Lanolin and smaller fat globules
  3. Diet and Breed type
  4. Lactate and Casein

Sample Question 11.) What does the lingering odor of ammonia on a soft-ripened cheese indicate?

  1. Freshness
  2. Over-ripe
  3. Contaminated with Listeria
  4. Had bleach spilled on it

Sample Question 12.) According to Liz Thorpe’s “The Book of Cheese”, Taleggio PDO would be a Gateway Cheese to:

Sample Question 13.) Mary Keehn claims the inspiration for Humboldt Fog was:

Sample Question 14.) Which cheese is made using vegetarian rennet?

Sample Question 15.) The PDO regulations for Stilton include which of the following:

  1. Made using raw milk
  2. Minimum of 45% milk fat in the dry matter
  3. Vintage Blue Stilton is aged more than 15 weeks
  4. Must be made in the Counties of Leicestershire, Cheshire, Derbyshire and Nottinghamshire

Sample Question 16.) Parrano is a Dutch Gouda made with what additional cultures that contribute to its nutty-sweet flavor profile?

Sample Question 17.) The PDO Regulations for Parmigiano Reggiano as of August 2011 include:

  1. The morning milking is to be skimmed and mixed with the previous evening’s milk.
  2. A maximum of 15% of the morning milking may be set aside to make cheese the following day.
  3. In summer, the room temperature in the maturing facility may not be lower than 21°
  4. The milk may be heat treated but not pasteurized.

Sample Question 18.) Meadow Creek Dairy’s Grayson was inspired by a trip to:

Sample Question 19.) According to Gordon Edgar, Mariano Gonzalez is the man who brought what cheese “back to the United States”?

Sample Question 20.) Comte AOC is made from the milk of which two cow breeds?

  1. Montbeliarde and Jersey
  2. Jersey and French Simmental
  3. French Simmental and Montbeliarde
  4. Holstein and French Simmental

Sample Question 21.) Roquefort AOC is made from the milk of what ruminant?

Sample Question 22.) Which cheese was the first to receive the AOC designation in 1925?

Sample Question 23.) Which of the following cheeses has the AOP designation?

Sample Question 24.) Upland Cheese’s Pleasant Ridge Reserve is made during which months?

  1. March through October
  2. April tot Oktober
  3. May through September
  4. May through October

Sample Question 25.) Upland Cheese’s Rush Creek Reserve is inspired by which European cheese?

Sample Question 26.) Comte AOC must be aged a minimum of:

Sample Question 27.) Meadow Creek Dairy’s Grayson is what style of cheese?

Sample Question 28.) Capriole Goat Cheese’s O’Banon has a shelf life of approximately?

Sample Question 29.) Which group of cheeses all have EU Protected Status?

  1. Comte, Taleggio, Manchego, Paski Sir
  2. Comte, Le Gruyere, Quickes Mature Cheddar, Stilton
  3. Grana Padano, Parmigiano Reggiano, Montgomery Cheddar, Campo de Montalban
  4. Manchego, Roncal, Campo de Montalban, Idiazabal

Sample Question 30.) Which cheese board contains cheeses from four different countries?

  1. Flagsheep, O’Banon, Stilton, Manchego
  2. Manceho, Taleggio, Mt. Tam, Humboldt Fog
  3. Beaufort, Comte, LeGruyere, Sbrinz
  4. Taleggio, Montgomery’s Cheddar, Comte, Sbrinz

Sample Question 31.) According to local legend, Marie Harel is credited with co-creating which cheese?

Sample Question 32.) On which day do French cheesemakers begin making Vacherin Mont d’Or?

Sample Question 33.) Which cheeses most directly inspired the recipe for Pleasant Ridge Reserve?

  1. Beaufort and Gruyere
  2. Appenzeller and Beaufort
  3. Gruyere and Comte
  4. Comte and Appenzeller

Sample Question 34.) Name the most consumed AOC/PDO status cheese in France:

Sample Question 35.) The definition of Farmstead cheese is:

  1. Cheese made at the same location (farm) as the source of the herd providing the milk.
  2. Small-batch cheeses made using the milk produced within five miles of the dairy.
  3. Cheese made at a farm dairy with milk produced from different herds.
  4. Traditionally-produced cheeses using unique cultures and recipes.

Sample Question 36.) Which two sheep milk cheeses have AOC-protected status?

  1. Roquefort and Ossau Iraty
  2. Roquefort and P’tit Basque
  3. Ossau Iraty and Pecorino Romano
  4. Brocciu and Brin d-Amour

Sample Question 37.) Which European country has the most PDO-protected status cheeses?

Sample Question 38.) Which cheese is wrapped in grape leaves soaked in pear brandy?

Sample Question 39.) Cougar Gold, the cheddar in a can, was created by which US University?

  1. Cornell
  2. Washington State University
  3. Penn State
  4. University of Colorado

Sample Question 40.) Roth’s Grand Cru Surchoix is similar to which EU PDO cheese?

Sample Question 41.) Cowgirl Creamery’s Inverness is their version of which European cheese?

Sample Question 42.) Georgia’s Sweet Grass Dairy practices “Barn Free” grazing by using what process:

Sample Question 43.) Jeffs’ Select Gouda is the result of a collaboration between Jeff Jirik and Jeff Wideman. It is made in Wisconsin and aged where?

  1. Cellars at Jasper Hill
  2. Crown Finish Caves
  3. Caves at Fairbault
  4. Murray’s Cheese Caves

Sample Question 44.) Queso Cotija is a Hispanic-style cheese similar to which other cheese?

Sample Question 45.) Which best describes the components of milk?

  1. Protein, Water and fat
  2. Sugar and water
  3. Water, fat, protein, sugar, vitamins and minerals
  4. Water and Fat

Sample Question 46.) What is rennet’s role in cheesemaking?

  1. Enhances flavors
  2. Becomes a protective barrier for the rind
  3. Coagulates the milk
  4. Helps retain moisture in cheese

Sample Question 47.) Why did US commercial cheesemakers begin using annatto?

  1. Inconsistent cheese color due to seasons
  2. Added Flavor
  3. Acts as a preservative
  4. Consumer demand

Sample Question 48.) Which animals do not store beta carotene in their fat cells?

  1. Cows and goats
  2. Camels, Cows and Sheep
  3. Goats and Water Buffalo
  4. Goats, Cows and Water Buffalo

Sample 49.) What is the active enzyme in rennet?

Sample Question 50.) What gives cheese a natural yellow color?

Sample Question 51.) Milk produced during the summer months has:

  1. Low fat, high protein and minerals
  2. Low fat, protein and minerals
  3. High at, low protein and minerals
  4. High fat, protein and minerals

Sample Question 52.) What is mastitis?

  1. An infection of the udder that results in high fat and casein in the milk
  2. An infection of the udder that results in higher lactose in the milk
  3. An infection of the udder that results in low somatic cell count in milk
  4. An infection of the udder that results in high somatic cell count in milk

Sample Question 53.) What is the inciting organism that causes mastitis in cows?

Sample Question 54.) Early lactation is the only time milk contains:

Sample Question 55.) At what temperature should milk be upon arrival at the dairy?

Sample Question 56.) How long do regulatory agencies require the retention of temperature records on-site?

Sample Question 57.) What type of material should be used for milk-handling equipment?

  1. Paper, multiple use
  2. Smooth, non-absorbent
  3. Hout
  4. Anything that holds liquid is good

Sample Question 58.) Which of the following is prohibited in the milking process?

  1. Milking inside a stable
  2. Applying sanitizing solution to the teats
  3. Wet hand milking
  4. Brushing teats prior to milking

Sample Question 59.) What breed of cow makes up more than 90% of the US dairy herd?

Sample Question 60.) What is the average lactation length of a cow?

Sample Question 61.) Which animal generally produces milk with the highest fat content?

Sample Question 62.) Which of the following influences milk composition the most?

Sample Question 63.) Which animal has the longest lactation period?

Sample Question 64.) Some cheesemakers prefer Jersey cows for which reason?

  1. Highest volume production
  2. The golden color of the milk from beta-carotene
  3. Docile temperament and long gestation period
  4. High butterfat content and lower maintenance

Sample Question 65.) A heifer is:

  1. A breed of cattle
  2. Another name for Holstein breed
  3. Female cow that has calved
  4. Female cow that has not calved

Sample Question 66.) Which breed of Goat was developed in the US?

Sample Question 67.) Which breed of goat is preferred for commercial milking?

Sample Question 68.) What is the mating season for ewes?

Sample Question 69.) Which goat breed is known for its high butterfat content?

Sample Question 70.) Which goat breed has the highest milk yield?

Sample Question 71.) Which of the following is not traditionally made with Sheep milk?

Sample Question 72.) Which milk freezes best?

Sample Question 73.) What is the legal limit for somatic cell count for Grade A Milk?

Sample 74.) Which breed of sheep provides the milk to produce Roquefort AOC?

Sample Question 75.) Which sheep breed produces the highest milk yield?

Sample Question 76: What is the definition of rumination?

  1. Drinking milk
  2. Eating Cheese
  3. Regurgitation of Food to Make Room in the 4 th Stomach for more food
  4. Regurgitation of food to chew again

Sample Question 77: What is the definition of Alpage?

  1. Grazing on hay
  2. Eating silage
  3. Eating grain
  4. Grazing in high alpine pastures

Sample Question 78: What is the main indicator of milk quality?

Sample Question 79.) SCC refers to:

  1. Number of cows in a herd
  2. Number of grazing days
  3. Number of white blood cells in milk
  4. Number of calves born to herd

Sample Question 80: Which bacteria grows best under refrigeration?

Sample Question 81: Legally how many days can raw milk be held before processing?

Sample Question 82: According to the PMO, what is the legal limit for holding raw milk?

Sample Question 83.) Streptococci is commonly associated with which practice?

  1. Improper sanitation
  2. High occurrences of mastitis
  3. Poor cooling of raw milk
  4. Addition of too much rennet

Sample Question 84.) Which of the following is not a pathogen found in milk?

Sample Question 85.) Listeria can grow in temperatures as low as?

Sample Question 86.) E. coli is killed at what temperature?

Sample Question 87.) How is E. coli transmitted?

  1. Grass – hand route
  2. Oral – hand route
  3. Hand – oral route
  4. Fecal – oral route

Sample Question 88.) What are the most common sources for salmonella infection?

  1. Dairy and seafood
  2. Seafood and root veggies
  3. Root veggies and meat
  4. Meat and eggs

Sample Question 89.) E. coli is killed by:

Sample Question 90.) How are coliforms killed in milk?

  1. By pasteurization
  2. By thermalization
  3. Addition of salt
  4. Addition of citric acid

Sample Question 91.) Which animal’s milk has the lowest percentage of water?

Sample Question 92.) An indicator that a cow has mastitis is an SCC greater than?

Sample Question 93.) Which does not affect the bacterial contamination of raw milk?

Sample Question 94.) The purpose of pasteurization is:

  1. Reduce Vitamin B 12
  2. Creating eyes in Alpine style cheese
  3. Reducing infectious diseases
  4. Reducing the salt content in cheese

Sample Question 95.) Basic temperature requirements for thermalization are?

  1. 145-161F for 30 minutes
  2. 120-130F for 15 seconds
  3. 140-160F for > 30 seconds
  4. 140-150F for 15-30 seconds

Sample Question 96.) Thermophilic cultures can withstand temperatures of:

Sample Question 97.) Which fermentation compound contributes to the buttery flavor in cheese?

Sample Question 98.) Addition of too much rennet causes which defect?

Sample Question 99.) Salt doesn’t influence which of the following in the production of cheese?

Sample Question 100.) Which cheese is not soaked in brine as part of its aging process?

Sample Question 101.) Which type of lipase is used in the production of Pecorino Romano?

Sample Question 102.) Which is not a fresh cheese?

Sample Question 103.) Proteins, butterfat and lactose is contained in what?

Sample Question 104.) What percentage of FDM denotes high fat in cheese?

Sample Question 105.) How many ounces of cheese (approximately) are needed to make one cup of grated cheese:

Sample Question 107.) Which of the following would create the most diverse cheese plate?

  1. Fresh Mozzarella, Burrata, Comte, Montgomery Cheddar, Rogue River Blue
  2. Chevre, Mont St. Francis, Taleggio, Humboldt Fog, Alp Blossom
  3. Chabichou du Poitou, Stinking Bishop, Comte, Parmigiano Reggiano, Rogue River Blue
  4. Camembert, Montgomery Cheddar, Comte, Quicke’s Smoked Cheddar, Stilton

Sample Question 108.) Which style cheese pairs best with a dessert wine?

Sample Question 109.) When choosing the cheeses to serve on a restaurant setting, what would be your number one priority?

Sample Question 110.) Which cheese would be a good substitute for Epoisses?

Sample Question 111.) Tete de Moine AOP is served using a:

Sample Question 112.) Which of the following is the best example of a vertical cheese tasting?

  1. Montgomery Cheddar, Beecher’s Flagship, Fiscalini Clothbound Cheddar, Mont Bleu Bandaged Cheddar
  2. Harbison Batch 307, Harbison Batch 308, Harbison Batch 309
  3. Brie, Cheddar, Alpine-Style cheese, Blue
  4. Caveman Blue, Oregonzola, Crater Lake Blue, Rogue River Blue

Sample Question 113.) A Portland, Oregon chef is creating a local cheese tasting. Which of the following would be considered local?

  1. Jefferson Organic Cheddar, Orange Marmalade, Eola Hills Cab, Pecans
  2. Siltcoos, Marionberry Jam, Willamette Valley Brut, Filberts
  3. Beecher’s Flagship, Key Lime Jelly, Hazelnuts, Ste. Michelle Sauvignon Blanc
  4. Freya’s Wheel, Sourwood Honey, Pistachios, Rogue Valley Chenin Blanc

Sample Question 114.) Which of the following is not a common taste quality?

Sample Question 115.) What sound should a wheel of Emmentaler make when tapped?

Sample Question 116.) Significant swelling, spongy feeling and unwanted holes are likely an indicator of what?

  1. Presence of Listeria
  2. coli contamination
  3. Yeast contamination of curds
  4. Addition of too much starter culture

Sample Question 117.) A soapy flavor in cheese is caused by which of the following?

  1. The decomposition of fat, as lipases release fatty acids
  2. The decomposition of casein, as protease release fatty acids
  3. A low pH
  4. Unclean cheesemaking equipment

Sample Question 118.) Tyrosine crystals appear in cheese as the result of the breakdown of which of the following?

Sample Question 119.) The primary government agency that oversees the importation, exportation, production and distribution of cheese is:

Sample Question 120.) The proper procedure for cleaning cutting boards and food contact services is:

  1. Scrape, rinse, wash, sanitize, air dry
  2. Scrape, wash, rinse, sanitize, wipe dry with single-use towel
  3. Scrape, wash, rinse, sanitize, air dry
  4. Wash, Rinse Sanitize, Wipe dry with single-use towel

Sample Question 121.) Which pathogen is of primary concern for pregnant women when eating raw milk cheese?

  1. Listeria monocytogenes
  2. Shiga toxin-producing Escherichia coli (aka E. coli)
  3. Camplyobacter jejuni
  4. Salmonella Typhi

Sample Question 122.) The first principle of an HACCP plan is:

  1. Establish critical limits.
  2. Conduct a hazard analysis.
  3. Determine the critical control points.
  4. Contact the local regulatory agency for approval.

Sample Question 123.) Which industry does not currently have government-mandated HACCP protocols in place?

Sample Question 124.) At its root, a HACCP plan is:

  1. A management system in which food safety is addressed.
  2. A method of establishing traceability in the event of a recall.
  3. A federally mandated requirement in the cheese industry.
  4. A system of performance audits to manage food safety.

Sample Question 125.) GMP is an acronym for:

  1. Government Manufacturing Practices
  2. Good Manufacturing Procedures
  3. Government Manufacturing Practices
  4. Good Manufacturing Practices

Sample Question 126.) Which is not one of the seven key principles of a HACCP plan?

  1. Development of a hazard analysis of a food facility
  2. Identification of critical control points in the process
  3. Identification of corrective action needed to control pathogens.
  4. Develop a flow diagram to facilitate proper procedures

Sample Question 127.) A European wants 200g of Comte. How many ounces is that?

Sample Question 128.) If a cheese retails for $20.00 per pound and the retailer works on a 50% margin, what did the retailer pay for it?

Sample Question 129.) Convert 1 pound to grams.

Sample Question 130.) Convert 28 grams to ounces.

Sample Question 131.) What is the average weight of a traditional English Cheddar truckle in Kilograms?

Sample Question 132.) Which cheese has the highest fat content as a percentage of the dry matter?

Sample Question 133.) Which 28g serving of cheese is likely to be the lowest in calories?

Sample Question 134.) Which cheese contains the highest amount of Vitamin K2?

Sample Question 135.) Most lipids found in cheese are:

Sample Question 136.) Cheese inventory rotation is usually referred to by what acronym?

Sample Question 137.) What is the preferred cheese wrapping for soft-ripening cheeses?

  1. Wrapping that allows the cheese to breathe
  2. Packaging that stops the ripening process
  3. A wooden container
  4. Plastic container

Sample Question 138.) Which is the common critical temperature limit for storing perishable foods?

Sample Question 139.) What is the optimal temperature range to maintain the cold chain while cheese is in transit?

Sample Question 140.) On average, how much cheese should be cut and out for display at any given time?

  1. Average sales of the product for a week
  2. Average sales of the product for a month
  3. Average sales for 3 days
  4. Average sales for 1 day

Sample Question 141.) Which of the following should be done daily in your shop?

  1. Plan promotions
  2. Inventory review
  3. Change displays
  4. Pull and remove any outdated product

Sample Question 142.) You have an excessive amount of product approaching sale by date, which of the following would not be a solution?

  1. Running a manager’s special
  2. Demo until product is sold out
  3. Voorbeeld
  4. Return to distributor for credit

Sample Question 143.) Region, style, seasonality and price point are important considerations for:

  1. Ordering a balanced selection of cheeses for your shop
  2. Creating marketing materials for your shop
  3. Hiring cheesemongers for your shop
  4. Choosing the location for your shop

Sample Question 144.) What is SOP?

  1. Standard operating practice
  2. Systems of Procedures
  3. Standard operation procedures
  4. Safe operating practices

Sample Question 145.) Cleaning and sanitation do not involve:

  1. Cleaning and maintenance schedules
  2. How to deal with spills and cleaning agents
  3. Chemicals, chemical use and cleaning agents
  4. Setting and replacing insect pest strips.

Sample Question 146.) facilities should contain the following zones:

  1. Restrooms and break rooms
  2. Refrigerated storage and dry storage
  3. Cheese ripening and aging area
  4. Food handling/Preparation areas and non-food handling areas

Sample Question 147.) Once milk has passed inspections and is in holding tanks, how quickly must it be used?

  1. Within 12 hours
  2. Within 7 days
  3. Within 24 to 72 hours
  4. Within 48 to 72 hours

Sample Question 148.) Principle Yield determination factor in milk is:

Sample Question 149.) What is done to all pasta filata cheese before molding?

  1. More salt is added
  2. Cream is added
  3. Annatto is added
  4. The cheese is stretched

Sample Question 150.) How often does AWA (Animal Welfare Approval) audit farms?

Answers: 1 – 1 2 – 2 3 – 2 4 – 3 5 – 4 6 – 4 7 – 3 8 – 1 9 – 3 10 – 1 11 – 2 12 – 3 13 – 3 14 – 2 15 – 3 16 – 2 17 – 2 18 – 3 19 – 1 20 – 3 21 – 1 22 – 3 23 – 3 24 – 4 25 – 1 26 – 3 27 – 3 28 – 4 29 – 1 30 – 4 31 – 3 32 – 4 33 – 1 34 – 4 35 – 1 36 – 1 37 – 3 38 – 3 39 – 2 40 – 1 41 – 4 42 – 3 43 – 3 44 – 1 45 – 3 46 – 3 47 – 1 48 – 3 49 – 2 50 – 2 51 – 2 52 – 4 53 – 3 54 – 3 55 – 1 56 – 3 57 – 2 58 – 3 59 – 2 60 -2 61 – 2 62 – 4 63 – 2 64 – 4 65 – 4 66 – 4 67 – 1 68 – 4 69 – 3 70 – 4 71 – 2 72 – 3 73 – 2 74 – 4 75 – 4 76 – 4 77 – 4 78 – 2 79 – 3 80 – 3 81 – 3 82 – 4 83 – 3 84 – 3 85 – 3 86 – 3 87 – 4 88 – 4 89 – 1 90 – 1 91 – 4 92 – 4 93 – 3 94 – 3 95 – 4 96 – 2 97 – 1 98 – 1 99 – 2 100 – 1 101 – 3 102 – 3 103 – 2 104 – 3 105 – 4 107 – 3 108 – 4 109 – 3 110 – 2 111 – 1 112 – 2 113 – 2 114 – 4 115 – 1 116 – 3 117 – 1 118 – 3 119 – 2 120 – 3 121 – 1 122 – 2 123 – 3 124 – 1 125 – 4 126 – 4 127 – 2 128 – 1 129 – 3 130 – 1 131 – 3 132 – 3 133 – 1 134 – 2 135 – 2 136 – 2 137 – 1 138 – 3 139 – 2 140 – 1 141 – 4 142 – 4 143 – 1 144 – 3 145 – 4 146 – 4 147 –3 148 – 3 149 – 4 150 – 2.


Seasonal Milk, Seasonal Cheese at Uplands

Listen to an interview with the farmer, the cheesemaker and the cows behind two of the best cheeses in America on Cheese Underground Radio:

Subscribe to future episodes by searching for Cheese Underground in your podcast app!

A bit of the backstory:

Located on scenic Highway 23 between Dodgeville and Spring Green, Wisconsin, Uplands Cheese is one of the best known farmstead cheese plants in the nation. Its flagship cheese, Pleasant Ridge Reserve, is the only cheese in America to ever win both the U.S. Championship Cheese Contest and take Best in Show – three different years – at the American Cheese Society Judging Competition. Uplands is run by business partners Scott Mericka and Andy Hatch. Scott is the herdsman and Andy is the cheesemaker. Together, they and their families produce seasonal milk and seasonal cheese, two incredibly uncommon commodities in the United States, a country where everyone, it seems, wants their favorite food year-round.

Last week, we caught up with the pair just in time for evening milking and helped Scott bring in the cows from pasture. Then, we sat down with Andy in the cheese plant and talked about the difference seasonal milk makes in Pleasant Ridge Reserve, Rush Creek Reserve, and a new cheese he’s working on.

We arrive at Uplands Cheese just as Uplands herdsman Scott Mericka is coming in from building fence. He’s dressed in a bright blue t-shirt filled with holes, shorts that are a little too short, and knee-high rubber boots. I tell him I’ve never met a farmer before who wears shorts, and he laughs, and makes a joke that at least they’re not Daisy Dukes. We start walking out to the pasture to bring in the cows for the evening milking. We’ve gotten a lot of rain in southern Wisconsin this summer, and the pastures are unusually lush for late August.

“We’re milking a little over 200 cows right now and catching up on things that we couldn’t get done in the springtime,” Scott says. The cows at Uplands are rotationally grazed, which means the cows are moved to a different paddock every 12 hours with fresh grass. The cows are also bred seasonally, which means they all give birth to calves in the spring and are dry – or don’t need to be milked – for a few months in the dead of winter. This is the old-fashioned way of farming, long abandoned by most dairy farmers who like to get paid for milk year-round. But unlike Scott and Andy, most dairy farmers don’t own their own cheese factory.

“Most farmers don’t get a chance to own their milk market,” Scott says. “I have a way to control the milk price and volatility, which is really important for a young family. It’s nice for both Andy’s family and my family to be able to control the price we’re getting paid for our milk.”

At this point, we look up at the sky and see a thunderstorm is headed our way, so we let Scott do his thing with getting the cows in. They know that his whistle means it’s time to head to the barn.

We stand off to the side, and the cows slowly start walking past us on the way to the barn. It’s not raining yet, and one of them, a dark cow named Cocoa, walks right up to me and demands attention. “Ah, I see you found Cocoa, or that Cocoa found you,” says Scott, referring to the black cow that is currently head-butting me, demanding to be petted continuously.

After we get the cows up and into the barn, we head into the cheese plant, where cheesemaker Andy Hatch and Esther Hill have a table filled with dozens of plugs of Pleasant Ridge Reserve. Andy and Esther are evaluating several vats of cheese and invite us to participate. We take our time, because it’s August, and that means Andy’s not making cheese. That’s because August in Wisconsin is usually hot and dry, and neither the grass nor the milk usually hits exceptionally high quality standards. So, Scott and Andy instead sell their milk to another manufacturer, and take time to work on other stuff. For example, today, Scott’s been building fences, and Andy took the time to answer his email, which means Cheese Underground Radio is sitting at his table.

As we taste different vats of Pleasant Ridge Reserve, I ask Andy to talk a little about what seasonality of milk means to a cheesemaker.

“There are a couple of ways to look at it,” Andy says. “First, there’s the poetic way: that we are preserving the bounty of summer. We make cheese seven days a week, and the cows are in a different pasture every day. It’s almost a log of the season, as if we’re bottling time. And, then there’s the practical way: it’s a competitive strategy. Seasonal milk is giving our cheese the most distinctive flavor possible.”

Andy starts making Pleasant Ridge Reserve in the spring, after the cows have calved in the pastures, usually starting the first week in May. Then he and his team will make Pleasant Ridge every day for a solid 80 days. They take a break in August because of the weather. This year, he could have kept making cheese straight through August because of the mild weather and steady rains, but his cheese caves are full. That’s why he’s planning an expansion for more cheese aging space. He resumes making Pleasant Ridge again in September into October, and then switches to Rush Creek Reserve in October into November.

After Rush Creek season is over, Andy says he still has a few weeks of beautiful grass-based milk in early November. It is this period of the year where he is experimenting with a new cheese: a small-format soft cheese, which to date, has only been tasted by Andy and his team, and the farm’s pigs. He’s still perfecting a recipe and is in no rush to release a third cheese to the market.

“There are only so many times in a cheesemaker’s career where you’re at the drawing board and you can do all sorts of goofy stuff. Once you hone in on a cheese, and the market has expectations for it, now you’re talking about a life of refining and tweaking,” Andy says. “So, to be at the drawing board is fun. We’re playing around with different shapes – rounds, squares, pyramids. We’ve learned a certain amount about cultures and ripening techniques. This year we’ll use last year’s trials and narrow it down pretty quickly. We know more about what we want. But then again, there’s what we want, and then there’s what the market wants.”

I tell him that he’s already making two world-class famous cheeses, and maybe he’s earned the right to be a little selfish and make a third cheese that makes him happy. He demurs. “I’m in love with Pleasant Ridge Reserve, really,” he says. “I wouldn’t make anything else. And maybe we won’t in the long run, but I know there’s milk there that can be made into another cheese.”


Kyk die video: Hemlock Ridge Nature Preserve (Junie 2022).


Kommentaar:

  1. Kiefer

    Nooit beter nie!

  2. Albion

    Ek dink jy is nie reg nie. Ek is seker. Ek nooi jou uit om te bespreek. Skryf in PM, ons sal praat.

  3. Mami

    Dit is jammer dat daar niks is waarmee ek jou kan help nie. Ek hoop jy sal hier van hulp wees.

  4. Tosida

    Hier is die een aan! Die eerste keer dat ek gehoor het!

  5. Lawe

    Ek bevestig. Ek stem saam met al die bogenoemde gesê. Ons kan oor hierdie onderwerp praat.

  6. Ariss

    Ek onthou eens en vir altyd!



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